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Drying in the Dairy Industry: From Established Technologies to Advanced Innovations

By Cécile Le Floch-Fouéré (Editor), Pierre Schuck (Editor), Gaëlle Tanguy (Editor), Luca Lanotte (Editor), Romain Jeantet (Editor)
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By Cécile Le Floch-Fouéré (Editor), Pierre Schuck (Editor), Gaëlle Tanguy (Editor), Luca Lanotte (Editor), Romain Jeantet (Editor)
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With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector.

Drying in the Dairy Industry: From Establishe...

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Science & TechnologyAgricultural SciencesFood Sciences - General & Miscellaneous